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Recipe courtesy of Nicolas Boutin

Show: Food Network Specials

Episode: Giada in Paradise: Bora Bora

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Total:: 20 min
Active:: 15 min

Yield:: 4 servings

Level:: None

Ingredients

1 pound fresh yellowfin tuna, cut into about 1/2-inch dice
3 tablespoons lime juice
Sea salt
1 cup fresh coconut milk
1/4 cup peeled and 2-inch-diced carrots
1/4 cup peeled, seeded and 2-inch-diced cucumber
2 tomatoes peeled, seeded and cut into 2-inch dice, or cherry tomatoes cut in half
Freshly ground pepper
1 tablespoon finely chopped scallion

Directions

In a bowl, combine the tuna, lemon juice and some salt and let marinate for 5 minutes. Drain the lemon juice and add the coconut milk, carrots, cucumbers and tomatoes to the bowl. Mix together and add salt and pepper to taste. Serve in a bowl (or half fresh coconut shell if possible) add the scallions on top.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Executive Chef Nicolas Boutin of Four Seasons Bora Bora

My Private Notes

Name: Poisson Cru with Coconut Milk and Lime
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 pound fresh yellowfin tuna, cut into about 1/2-inch dice; 3 tablespoons lime juice; Sea salt; 1 cup fresh coconut milk; 1/4 cup peeled and 2-inch-diced carrots; 1/4 cup peeled, seeded and 2-inch-diced cucumber; 2 tomatoes peeled, seeded and cut into 2-inch dice, or cherry tomatoes cut in half; Freshly ground pepper; 1 tablespoon finely chopped scallion

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